Classic Dark Chocolate Ganache Tart
This classic dark chocolate ganache tart makes for a decadent and elegant dessert. Silky smooth ganache fills a crumbly cookie-like crust, making each bite blissful and sweet. It's the perfect finish for any dinner party or for a special Valentine's Day dinner at home.
Equipment
- 12" tart mould
Ingredients
- Sweet shortcrust pastry dough
- 16 oz dark chocolate callets 60-70%
- 16 oz heavy cream 35%
- 2 oz unsalted butter
- fleur de sel for garnish optional
- raspberries for decorating optional
Instructions
- Grease the tart mould with butter or coconut oil and roll out the sweet shortcrust pastry dough.
- Line the tart mould with the dough and pinch off the excess dough by running a rolling pin over the top. Prick the shell with a fork and freeze for 20-30 minutes.
- Preheat the oven to 375ºF/190ºC. Once heated, line the shell with parchment paper or tinfoil and fill with pie weights. Bake for 20 minutes.
- Turn down the oven to 350ºF/175ºC. Remove the weights and lining, and bake for another 15 minutes, or until golden brown.
- Once the tart shell is cool, heat the cream over a double boiler.
- When the cream is hot, add the butter.
- Once the butter is completely melted, remove the cream from the double boiler and pour the chocolate into the cream. Gently stir until combined (this takes a couple of minutes).
- When the ganache is shiny and smooth, ladle it into the tart shell and allow it to cool and set for about an hour.
- Once set, decorate the tart by sprinkling it with a bit of fleur de sel or arranging raspberries on top (I usually do both!).
- Chill for a minimum of two hours before serving to ensure the ganache has properly set. Bon appetit!
Notes
- The recipe for the sweet shortcrust pastry dough can be found right here
- Use good quality chocolate (couverture) when making ganache as it has high cocoa solids and cocoa butter content.
- The cream should be hot enough to melt butter, but not hot enough to reach a boil.
- If the ganache breaks, try putting the mixing bowl back on the double boiler, or add a wee bit of hot water or liqueur (not cream!)
